Abstract
Cabbage shreds and cucumber slices were dipped in water or solution of mustard extract agent (MEA) and hop extract agent (HEA) with or without sucrose fatty acid ester (SE) and stored in an MA package at 10°C. With cabbage shreds, counts of mesophiles and coliforms were 0.3 to 0.7 logs lower in samples treated with MEA with or without SE than with the water-dipped control for the first 2 days of storage. However, MEA accelerated the growth of lactic acid bacteria. When HEA was combined with MEA and SE, growth of all bacteria on treated cabbage shreds were retarded for 5 days of storage relative to that on control shreds. Treatment with MEA and HEA reduced the depletion of O2 and accumulation of CO2 and ethylene in the MA package containing cabbage shreds and the reduction was greater when combined with SE. In contrast, cucumber slices treated with MEA with or without SE accelerated respiration and ethylene production and did not retard any bacterial growth during MA storage at 10°C.
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Claims 6
Claim · model-written summary
Mustard extract reduced mesophile and coliform counts on cabbage shreds by 0.3 to 0.7 logs during the first two storage days.
- Taxon
- cabbage
Brassica oleracea var. capitatae0 - Treatment
- MEA with or without SEe0
- Outcome
- counts of mesophiles and coliformse0
- Direction
- lowere0
- Value
- 0.3 to 0.7 logse0
- Qualifier
- first 2 days of storagee0
- Comparator
- water-dipped controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“With cabbage shreds, counts of mesophiles and coliforms were 0.3 to 0.7 logs lower in samples treated with MEA with or without SE than with the water-dipped control for the first 2 days of storage”
Claim · model-written summary
Mustard extract accelerated lactic acid bacterial growth on cabbage.
- Taxon
- CabbageBrassica oleracea var. capitatae1
- Treatment
- MEAe0
- Outcome
- growth of lactic acid bacteriae0
- Direction
- acceleratede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“However, MEA accelerated the growth of lactic acid bacteria”
e1“Cabbage shreds”
Claim · model-written summary
Combined hop and mustard extracts with ester retarded bacterial growth on cabbage for five days relative to control.
- Taxon
- cabbageBrassica oleracea var. capitatae0
- Treatment
- HEA was combined with MEA and SEe0
- Outcome
- growth of all bacteriae0
- Direction
- retardede0
- Qualifier
- 5 days of storagee0
- Comparator
- control shredse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“When HEA was combined with MEA and SE, growth of all bacteria on treated cabbage shreds were retarded for 5 days of storage relative to that on control shreds”
Claim · model-written summary
Mustard and hop extract treatment reduced oxygen depletion and carbon dioxide and ethylene accumulation in cabbage packages; ester strengthened the reduction.
- Taxon
- cabbageBrassica oleracea var. capitatae0
- Treatment
- MEA and HEAe0
- Outcome
- depletion of O2 and accumulation of CO2 and ethylenee0
- Direction
- reducede0
- Qualifier
- reduction was greater when combined with SEe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Treatment with MEA and HEA reduced the depletion of O2 and accumulation of CO2 and ethylene in the MA package containing cabbage shreds and the reduction was greater when combined with SE”
Claim · model-written summary
Mustard extract accelerated respiration and ethylene production in cucumber slices.
- Taxon
- cucumber
Cucumis sativuse0 - Treatment
- MEA with or without SEe0
- Outcome
- respiration and ethylene productione0
- Direction
- acceleratede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“cucumber slices treated with MEA with or without SE accelerated respiration and ethylene production”
Claim · model-written summary
Mustard extract did not retard bacterial growth in cucumber slices during modified atmosphere storage.
- Taxon
- cucumberCucumis sativuse0
- Treatment
- MEA with or without SEe0
- Outcome
- bacterial growthe0
- Direction
- did not retarde0
- Setting
- MA storage at 10°Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“cucumber slices treated with MEA with or without SE accelerated respiration and ethylene production and did not retard any bacterial growth during MA storage at 10°C”
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